Garlic Pepper Pork Skewers Recipes

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GARLIC PORK KABOBS



Garlic Pork Kabobs image

Grilled pork and vegetable kabobs are basted with a savory sauce combining Swanson® Chicken Stock, garlic, ketchup, vinegar and brown sugar.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 11

1 ¾ cups Swanson® Chicken Stock
2 tablespoons cornstarch
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon ketchup
2 teaspoons vinegar
1 pound boneless pork loin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
4 cups hot cooked regular long-grain white rice

Steps:

  • Stir the stock, cornstarch, brown sugar, ketchup and vinegar in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
  • Thread alternately the pork, mushrooms and onion onto 4 skewers.
  • Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer.
  • Heat the remaining stock mixture over medium heat to a boil. Serve with the kabobs and rice.

Nutrition Facts : Calories 914.7 calories, Carbohydrate 162.8 g, Cholesterol 54.9 mg, Fat 11.3 g, Fiber 3.8 g, Protein 35.5 g, SaturatedFat 4 g, Sodium 321 mg, Sugar 7.3 g

GARLIC PEPPER PORK SKEWERS



Garlic Pepper Pork Skewers image

Ribbons of pork loin marinated in a kicky sweet sour sauce, skewered with green onions and quickly grilled. An easy do-ahead prep makes this dish ideal for a cookout without a lot of last minute fuss. Note: Minimum marinating time is included in prep time.

Provided by SusieQusie

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (1 1/2 lb) boneless pork loin roast
6 garlic cloves, minced
1/3 cup lime juice
3 tablespoons firmly packed brown sugar
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
8 green onions, cut into 2-inch pieces

Steps:

  • Cut pork into 1/8-inch-thick strips; place in non reactive dish.
  • Prepare marinade : Combine all remaining ingredients except green onions in a small bowl.
  • Pour marinade over pork; cover and refrigerate at least 1 hour or overnight.
  • Thread pork slices ribbon style onto metal skewers (or bamboo skewers that have been soaked in water for 30 minutes), alternating pork with green onions.
  • At this point, skewers can be tightly covered and refrigerated until grilling time.
  • Grill over medium-hot heat about 3 minutes per side until no longer pink in center. Do not overcook.

GARLIC PEPPER PORK



Garlic Pepper Pork image

A recipe I have been developing that borrows heavily from Recipe #142732, and is also influenced by a dish of the same name at the SALA Thai restaurant in OKC. It is surprisingly spicy, but not so much compared with some Thai foods. Do not omit or substitute any ingredients. The heat may be regulated by the amount of dried red and black pepper added, and can be adjusted at the very end of cooking, if need be. The fish sauce is very salty, so no additional salt is called for.

Provided by QG6380

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean pork, cut into small strips
2 tablespoons vegetable oil
3 large garlic cloves, chopped fine
1 medium onion, diced
1/2 red bell pepper, diced
1 dried red chili, crushed, for extra heat (optional)
6 slices fresh ginger, quarter-sized, cut into matchsticks
1 tablespoon fresh ground black pepper
1 -2 tablespoon fish sauce (nam pla)
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 cup stock or 1/4 cup water

Steps:

  • Heat oil to medium-high; stir-fry garlic, dried chile, and pork, about 3-4 minutes until pork is nearly done.
  • Add onions, ginger, bell pepper, and stir-fry 3 minutes.
  • Add black pepper and remaining liquids and stir-fry another 1-2 minutes. Taste and adjust seasonings.
  • Serve over white rice.

PINEAPPLE PORK SKEWERS



Pineapple Pork Skewers image

Provided by Erin Campbell

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons light brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 ripe mango, peeled, pitted and roughly chopped
1 chipotle pepper in adobo sauce
Kosher salt and freshly ground pepper
One 1-pound pork loin, cut into 2-inch chunks
1 medium pineapple, peeled, quartered, cored and cut crosswise into 1/2-inch slices
Vegetable oil, for drizzling

Steps:

  • Combine the brown sugar, garlic powder, onion powder, mango, and chipotle pepper in a food processor. Season with salt and pepper, then puree until smooth. Scrape the sauce into a bowl and add the pork, tossing to coat.
  • Thread 6 wooden skewers with alternating pieces of pineapple and pork.
  • Preheat a grill pan or outdoor grill to medium-high. Drizzle the skewers with oil and sprinkle with salt. Grill the skewers, rotating as needed and basting with any leftover mango sauce as you rotate, until the pork is cooked through and lightly charred at the edges, about 10 minutes. Serve hot.

RED HOT CHILE-RUBBED PORK SKEWERS



Red Hot Chile-Rubbed Pork Skewers image

Provided by Food Network

Categories     main-dish

Time 10h10m

Yield 6 servings

Number Of Ingredients 43

1/2 teaspoon ground chile de Arbol powder
1/2 teaspoon ground ancho chile powder
1/2 teaspoon ground cayenne
1/2 teaspoon ground cumin
1/3 cup freshly squeezed orange juice
2 tablespoons water
1 teaspoon Roasted-Garlic Puree, recipe follows
1/2 teaspoon cane syrup or light molasses
1/2 teaspoon ground Mexican oregano
3 tablespoons extra virgin olive oil
1 1/2 pounds trimmed pork tenderloin
1 teaspoon, plus 1/2 teaspoon Angel Dust Cajun Seasoning, recipe follows
1 teaspoon Dry Rub Jerk Seasoning, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground chile de Arbol powder
2 teaspoons extra virgin olive oil
1 cup peeled garlic cloves
1 cup extra virgin or regular olive oil
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 tablespoons onion powder
1 tablespoon ground allspice
1 tablespoon ground thyme
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon ground habanero chile powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon Hungarian paprika
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • To make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream.
  • Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours.
  • When ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe).
  • Preheat the oven to300 degrees.
  • Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
  • Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
  • Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.
  • Combine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months.

SKILLET PEPPER AND GARLIC PORK CHOPS



Skillet Pepper and Garlic Pork Chops image

If you like garlic and love black pepper you'll love these skillet pork chops. Simple, yet, very tasty!

Provided by GOMERSGIRL5

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 55m

Yield 4

Number Of Ingredients 5

4 (1 1/2 inches thick) boneless center-cut pork chops
4 tablespoons Worcestershire sauce
4 tablespoons olive oil, divided
2 cloves garlic, crushed
2 tablespoons coarsely ground black pepper

Steps:

  • Combine pork chops, Worcestershire, 3 tablespoons olive oil, garlic, and black pepper in a large, resealable plastic bag. Marinate chops in the mixture for about 30 minutes.
  • Heat remaining oil in a heavy skillet over medium-high heat. Remove pork from the marinade and place into the skillet to brown on all sides, 5 to 7 minutes. Reduce heat and let simmer, basting with marinade during cooking, until no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 469.7 calories, Carbohydrate 5.9 g, Cholesterol 118.1 mg, Fat 27.5 g, Fiber 0.9 g, Protein 47.5 g, SaturatedFat 7 g, Sodium 236.5 mg, Sugar 1.7 g

MARINATED GRILLED BBQ PORK SKEWERS



Marinated Grilled BBQ Pork Skewers image

Juicy, marinated bbq pork grilled to perfection.

Provided by Elyse

Yield 6

Number Of Ingredients 10

1 (2 pound) boneless pork shoulder roast (cut into bite-sized pieces)
1 teaspoon minced garlic
1/2 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon pepper
1 cup ginger ale
bamboo skewers

Steps:

  • Place cut pork shoulder in a gallon sized resealable bag.
  • In a mixing bowl, whisk together minced garlic, soy sauce, lime juice, ketchup, brown sugar, salt, pepper and ginger ale.
  • Pour marinade in the bag over pork.
  • Seal bag and place in the refrigerator for 4-8 hours, or overnight.
  • Remove pork from bag and thread onto bamboo skewers that have soaked in water for 20 minutes (to prevent charring).
  • Heat grill to high heat and grill skewers for 8-10 minutes, rotating during cooking, until cooked through.

Nutrition Facts : Servingsize 1 serving, Calories 696 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 12892 mg, Carbohydrate 169 g, Sugar 155 g, Protein 10 mg

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